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What you’ll need


1 egg

egg yolks

2 egg yolks

caster sugar

½ cup caster sugar


2 tablespoon cornflour

pouring cream

200 ml cream

vanilla paste

1 teaspoon vanilla paste


200 ml milk

For the puff pastry


250g cold butter, cut into cubes


1 ⅔ The Healthy Baker Plain Flour


¼ cup cold water

caster sugar

2 tablespoon caster sugar

ground cinnamon

1 teaspoon ground cinnamon

cardamom powder

1 teaspoon cardamom powder


To make the custard filling, combine egg, yolks, vanilla, sugar and cornflour in a glass bowl and mix well, add milk and cream and whisk again until smooth.


Place bowl over a saucepan of simmering water and cook, stir until it thickens and reaches boiling point.


Take off the heat and cover with plastic wrap. Place in the fridge to cool and thicken.


For the pasty, combine butter and flour on the bench, and with the heel of your hand work the ingredients together. Add water as necessary to form a rough dough.


Cover with plastic wrap and leave to chill in the fridge for 20 minutes.


On a lightly floured work surface, roll out pastry until you have a large rectangle, fold the top half down then the bottom half up so you have a long slim rectangle. Now turn and roll this out to another large rectangle, trying to only roll in the one direction if possible.


Roll again into that long thin rectangle, cover with plastic and refrigerate for 20 mins.


Preheat the oven to 180°C and lightly grease a 12-hole muffin tin. Mix the sugar and spices together.


Roll pastry out until you have a large rectangle. Sprinkle with the spices and sugar and roll, tightly, into a long sausage. Cut this into pieces, about 3cm wide.


Press one piece flat with your palm and press into the muffin tin, pushing the pastry (gently) up the sides to create a case. Repeat with remaining pastry. Spoon in custard mixture filling to the top of tart.


Bake for 20 minutes or until pastry is golden brown and custard just cooked.